To wit, prior to stumbling upon this curiosity in the wonderful A Boat, A Whale and a Walrus, an assembly of recipes and stories from restaura… Went peach picking with the kids and had to find ways to use up the 20lbs of peaches we bought. oh my, i would go and try that too. I know what I’m getting at the farmers market tomorrow! What a lovely and unique recipe for peach pie. (hot peppers!) And one for breakfast this morning. I did every bit of chillling and recommend not to skip any of it. I left them out loosely covered, but unfortunately they got moldy after 3 days. I made these and the entire family raved about them! I stored this in the fridge, due to the crème fraîche, and found that I liked it even better cold, with the flavors better married. I was out of creme fraiche so I used Crema Rancherito, a thick Mexican sour cream. While my substitutions may not meet the culinary standards of some cooks, I would rather try than sit here drooling in envy:-), p.s. YUM. Also, how far apart should the pies be placed? GREAT. This is my first attempt at pie and pie crust and would love to know what to do different in the future. I ended up making 3 pies for my family. I have a load of peaches on my counter and there’s only so much peach juice that I can have dribbling down my chin. Now I just need an “event” to take these to so I don’t sit around and eat them all! Required fields are marked *. Any other suggestions? Next time I may leave it on if it didn’t bother anyone. Given the light nature of the filling, odds are good that it would not become excessively damp even without the parbake.]. 16 tablespoons (2 sticks, 8 ounces) unsalted butter, cut into Your email address will not be published. Of course, the dough that you used looks much more puffy and flaky–I’ll have to try it! This dough is so sticky. yumm, i just put it in the oven to bake, used fresh mangoes from our tree instead of peaches, hopefully it will turn out nicely…, Looks delicious…this reminds me of a phase I went through last summer of making baked tarts with a layer of nut cream under the fruit. Sara – Made these today – AMAZING! Thanks! WOW! Oh, these are gorgeous. Don’t overwork the dough (the butter will melt, which is not something we can reverse) and then fully chill it for a couple hours. I’ve been craving pie for weeks and peaches are in season now. I never had problems with it before so I was pretty surprised it didn’t turn out the way I wanted it. Thanks!! ), I’m thinking apple hand pies sometime soon. I made the mistake of using too little salt in the dough. I think it was with Martha’s Pate Brisee recipe. (I cheat, therefore I am.). Also, thank you for the tip of freezing the dough after the initial step of cutting in the butter. Heavy cream make everything better :) You can also avoid the “soggy bottom” by crumbling some cookies (homemade if you prefer) on the tart shell before adding the filling. I made this pie tonight, so here are a few things I noticed: I needed about 10 tablespoons of flour to make my streusel crumbly. Always a pleasure when experiments turn out successful and I wanted to share with the rest of the SK community my findings in case someone has a hankering for these in the fall/winter months when peaches aren’t around….. I picked this because it was easy, and I didn’t have to skin peaches (okay, I wouldn’t have bothered skinning the peaches for any recipe). Could I use a room temp labne for this?? I hate peeling, but hate peach skin more. Thank you for this fantastic recipe – so easy and satisfying, the perfect way to showcase amazing fruit. It was my first ever attempt at homemade dough, and I was beyond impressed. First, love your blog! I have some in the fridge that will soon expire and would love to try it with these delicious little yummies. I messed up but still yum! The end result is so puffy and flaky, it’s practically a laminated dough. Those peaches look amazing! I had whole milk ricotta, kefir, and lemon. All were eaten COMPLETELY and I showed up after everyone already had full bellies. I plan on making these this weekend for a cookout on Sunday—do you think if I make them Friday night they will still be good Sunday afternoon? I just finished 2 (small) slices. Place the butter in another bowl. UPDATE: Made 2 of these with a large hockey-puck sized scrap of pie dough and 2 extremely over-ripe peaches. Oh my goodness, this pie is fantastic! Suggestions? And if so, would it be better before baking or after? I made these last night. However, it was amazing and delicious just the same. Thank you for this new classic. The dough was tasty but seemed to be lacking something but maybe it was because the peaches needed a little something more. I parbaked the crust for the stated amount of time. Duh..never mind..you didn’t peel them. I think using 4.5” or larger cutters is REALLY important to make sure the filling to dough ratio is good, – I cut up my peaches into approx 1/2” cubes. My bro and new sis-in-law are coming for dinner. Really not in to making pastry from scratch! I just pulled them out of the oven and wolfed one in about 2 seconds flat. yum! Hard for me to get dependably good peaches. The streusel topping is very similar to one my German grandmother would make for her famous cherry coffeecake. I made these a few days ago and they were delicious. I tried the peach cupcakes-they were f-a-b-u-l-o-u-s. Then this pie. I regret using the galette dough on these–wish I’d used Smitten’s regular all-butter pie crust. Could this recipie be adapted to make mini peach pies? I made peach butter last month with peaches and bourbon, plus a whole scraped vanilla bean. Sorry for the laziness, but I used an organic frozen pie crust – I know, but again I was being lazy. They came out pretty good, with a few modifications. I only had a glass pie plate though, and I was worried about transferring it from the freezer to the oven, so I didn’t freeze the dough and the pie still turned out wonderfully. Creme fraiche is always expensive around here and I like the following, cheaper alternative. I only wish I brought print-outs of recipes with me. I HAD to make these tonight- yours are gorgeous and having made a few things from here before (strawberry rhubarb pie was a HUGE hit) I thought I’d give it a go. Let’s hope the peaches are tasty, and not all bruised and moldy like last time. Save my name, email, and website in this browser for the next time I comment. Set aside. I tripled the amount of sugar, adding 3/4 of a cup and my pies were just sweet enough without being overly sweet. These make me excited! I wonder why? But this is a lovely pie, isn’t it? You never dissapoint. I’ll look at it. One year ago: White bean roasted red pepper dip. This is my first time commenting on this website. I posted about it here: http://www.bojongourmet.com/2012/09/nectarine-creme-fraiche-pie.html Love your site, Deb – you are my hero! Thanks! Works wonders, but I still prefer to peel them the same way you make tomatoes concasse. Place both bowls in the freezer for 1 hour. I had some sour cherries left over in the freezer, so i made a filling with that in stead of the peaches. I made the peach bourbon recipe in the cookbook. Made this pie with the crushed gingersnaps and it was awesome! This might be the best pie I’ve ever made. Inadvertently, Martha has become my girl this week as I’ve been floundering around trying to figure out what to do with my seasonal produce that a) I haven’t done before and b) doesn’t require any great amount of fussing. Here is the recipe, n https://smittenkitchen.com/2010/09/peach-shortbread/ I just made peach cobbler, with plen-ty of bourbon, it was made for peaches. The pies were a perfect use for some crisp yellow cling peaches that just turned up at the farmer’s market, and seriously the most fun I’ve had all week. I can’t wait to make some more. I filled them with apples (I was making them for picky eaters) but I think these would be stand-outs with the peach or with blueberries. Found some peach victims in the basement and decided that I had to use the remaining survivors quickly and I thought this recipe was fantastic for them. Once again, you’ve inspired me to set aside some weekend time and get into the kitchen and bake away. They were PERFECTION. Bake the pie: Until the crème fraîche is bubble and the streusel is golden brown, about 50 minutes. (Okay, that last part may be more of a Deb than a Martha thing, but you won’t tell her, right?) I made this pie and your crust. The slightly burned edges were the best – chewy and caramelized and delicious. i’ve got a TON again in my CSA this week. In fact, we might make a few of these seeing as we’ll be swimming in peaches– the neighbors will be lucky! - Smells … Mother neccesity is credited for the success of my pastries, in the end, however. I will make a few apple filled ones too. There is a kind of whole-milk yogurt I sometimes use that has a layer of ‘cream’ on the top… is this like creme fraiche? Thanks for the idea. Well great. Truffles. I made it without tasting it first, but I wasn’t nervous because it was a beautiful looking pie. Use a sharp kife to cut through the skin in about six section. :), Post #46, DEE!!! Prepare pie dough: Roll out pie dough (look! (Some of us slightly forgot to put any sugar on our bullet-hard imported supermarket nectarines, as well, but I didn’t miss it at all). A friend and I made this with apricots last night and DEAR GOD ITS GOOD! my fridge is on the fritz – not keeping things cold enough – and i was surprised how fast the milk soured. and they were awesome. Delicious! More acid or sweetness or saltiness? Maybe not enough country folk ’round here? When they call on the way and say ‘what can we stop and get…. If you end up going to Asheville, I must recommend two restaurants: Sunny Point Cafe and The Laughing Seed. I see that you made strawberry hand pies in the past but you weren’t happy with the dough you used for them, do you think this dough would work well with that filling? :) Just ignore; keep all of the dough, work the liquid into it. And that crust! Also going to dr the streudel with a bit of cinnamon. I made these today and would make them again, but with some changes. I left the skins on the peaches and they cooked down during the baking process and were hardly noticeable. ). The crust is perfect (first time success at that! Okay. Pre or post bake? I don’t think I’ll ever work with not-frozen butter again. Your recipe for making creme fraiche is so welcome and appreciated. Having finally mastered all-butter pie crust this summer (my secret ingredient was apple cider vinegar) but not being thrilled with how much it cracked while rolling it out, and how difficult it was to work with, this was just a dream come true. Mmmm… I love hand pies. I burned a couple of them, and even they were devoured before anyone else’s food was gone! Neither kids wanted any part of it or any other kids at the BBQ. I’m enjoying the frequent posts … keep ’em coming! I used ameretto instead of burbon…yum…is all I can say…. I made these yesterday. (I didn’t have any bourbon so I added some almond extract and cinnamon to the peaches. I also have a couple suggestions to share that made putting the pastry dough together a bit easier. Best. I am making these tomorrow. Post was not sent - check your email addresses! It’s my new favorite dessert. This. I imagine yours works just as well without the extra ingredients. Adore your blog…often I want to try recipes and even in season, ingredients are cost prohibitive. Mini pies seem like an invitation to disaster: the kind of disaster that involves casually and unwittingly eating them all before you realize it. I’ve been dreaming about these for days now. Hi Kassidee — I’m sorry you had trouble with sogginess. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer. I love your site! I had to bake mine for 25 min. It cooks through, and you’re stuck with gross cheese-like clumps in your delicious, beautiful pie. You’re a mind reader genius! What would you do differently? We had peach pies all through the winter, with no notable loss of quality. I could probably have them baked by the time my mouth stops burning! the butter will be mold-able not melty, making the dough stretchy). I’ll come back here very often! Or is it just the omission of the 1 tbsp sugar that the other recipe has? Thanks!! Otherwise, the flavors taste great and I’m happy with the result. I’ve been looking for a way to combine cherries and almond extract. or…, Looks scrummy! Deb, I have the hardest time finding ripe peaches in my area. Sadly, we didn’t have bourbon so we used grand marnier instead. Would love to try it with bourbon sometime though.) I love your pictures. 2 1/2 cups all-purpose flour Would you mail frozen and unbaked or baked and then frozen? Bake frozen. One question though – instead of using creme fraiche I used greek yogurt (i couldn’t find creme fraiche in the local grocery store). I had nearly twice as much peach filling as I needed though. Thank you! I came across this recipe years ago, while visiting a friend in Connecticut. But they were fantastic. I freeze them unbaked. The skins should slip off easily. Thank you! Also, the filling of the pie is not homogenized like your picture, and is a little thin. Do you think I can use frozen peaches? An they look incredible! Thanks Deb, for the great idea! Of course I also had cherries, blueberries, and plums in the mix, too, sweetened with a tablespoon of lavender syrup–I can never leave anything alone! I was worried it would be gummy or stretchy dough, but in fact, it was perfectly flakey and added a savory rich quality with the WW flour – love it! “Plunge” meaning I am a novice baker and usually shy away from any recipe that involves chilling and rolling and chilling and cutting and chilling and filling…But alas, I may have to break away from my fears because I am destined to see buttery, flaky crusts stuffed with sweet, juicy peaches in my future! 2: The Laughing Seed, awesome local vegetarian restaurant. Par-bake crust: Tightly press a piece of aluminum foil against frozen pie crust. Will this recipe work with store bought pie dough, cut into the 4.5″ circles? It’s definitely going into my regular rotation. Pie crust gets tough when it is overmixed or overworked. And what’s better than a peach hand pie? Oh, those look to.die.for. But wow, there was a lot of filling left over. Thank you for the recipe! in my distress from the crust disaster i totally forgot to even put foil on the crust when parbaking. The pie was a hit among our friends, the sweetness was just right. Magic! Spread the pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Made the crust and the pie filling the day before and put together the hand pies the next morning. I am currently baking this pie in my oven as we speak. I swapped in a little cardamom due to a depressing lack of bourbon), I used a few remaining rounds of crust to make miniature upright pies in muffin tins. Oh My YUMMINESS!! From the dough I crafted 14 hand pies with my 4.5 circle cutouts. It should have tiny dots of butter. Make another well in the center. North Carolina mountains? I can’t believe I cooked a pie that actually tastes like pie! Sealed well, the wetness will not be an issue! any idea how this could work with blueberries? I’m thinking sour cherry pies using your sour cherry filling and this dough. Finally a corn muffin that isn’t dry! And if there’s anything better than a hand pie, it’s one that’s filled with jammy summer peaches and just a touch of spicy ginger. Hey Deb! I forgot to dot them with butter. I have been fully loving the journey! However, what I had tasted really good, so when it’s peach season again I’m going to try this out, but maybe forget about trying to make the crumbly top. We had a bunch of extra filling left so we made a simple overflowing-with-goodness galette with the little left over dough. Yum. 6. i made 20 pies! Full disclosure: I’m a beginning baker. But I haven’t liked them since I was a child. Have you tried freezing them? They look soooo yummy! Um…however, it’s my first attempt at pastry crust in about 6 years. I traded the bourbon for rum (didn’t have bourbon) and added some lemon juice to the filling, because my peaches weren’t quite as flavorful as I’d have liked. Years late, but have just made two of these fabulous pies. Do you think it may have something to do with my altitude? Oh, how embarrassing, I didn’t check the ‘all comments’ tab before I checked the questions tab, and my answer is already here. After tasting the final product, the only thing I would have done differently would be to through a bit of cilantro in my filling. The crust was also kind of tough. I had to substitute Greek yoghurt for sour cream as it’s unavailable in my country. It was not too sweet, just right. I’ve read your blog for years now. I recommend working around 6 pies per cut and freezing the rest of the dough/pies as you go. I expect I’ll be seeing those before the peaches are ready. Brandie — I think this could work with lemon curd filling, but of course haven’t tried it. And by project, I mean, pretty mindless. I pretend and convince myself that it’s the recipes fault, of course, knowing full well that it is my own inadequacy. It took 30 minutes at 375 to get these golden brown. Made these. I don’t know if we can get any peaches here, now, but maybe I will try a different filling. I’m also wondering about the non-peeling of the peaches. That looks delicious. Hi Lindsay — Sorry you didn’t get the right yield. Delicious!! My aunt used to make something similar with her Jersey peaches but I never got the recipe, now I have to try this. I’ve never tried that method. Thank you for the recipe! Two years ago: Double Chocolate Layer Cake, Peach and Crème Fraîche Pie It may not just be you; I’ll let you know when I retest it. This looks divine. That said, the end result was a delicate and tender crust that I was very pleased with. You might want to check out the comment guidelines before chiming in. But I think this was a mistake, because it almost needs a little more sweetness. Said my dad, “this is how a peach pie is supposed to taste!”. Living in a tropical country, I’m having to walk the tightrope between well-chilled dough and melting temps. Just form the crust, add the filling and bake them at the same time. Maybe I didn’t blend the butter long enough into small enough pieces? But it shouldn’t be terribly so–only add as much water as seems necessary. I loved this dough recipe! Another fantastic recipe – thanks, Deb! I think it could use a bit of cinnamon mixed in with the peaches. peach pie. But I had the same problem you did, lots of butter pooling and I had to bake these longer (approx. We made this recipe today to celebrate Pi Day (3-14). They weren’t pretty, but they were delicious. Second, I would roll out the dough thinner and add a little more sugar to the filling. We baked the pie for my housemate’s goodbye party last night but made our own creme fraiche out of plain whole milk yogurt. And a top crust. There are only four things going on here: a single pie crust, some streusel, hunks of quartered peaches and crème fraîche but when they’re baked together, the crust becomes a shell that decks your plate with pastry flecks and flakes and the filling bakes itself into something more like a tangy custard and less like a traditionally sweet slumpy pie. Mostly. Absolutely. The Honey has already downed three – I’m pretty sure thats a third of a real pie…). Becky — I dirty everything and run out of cabinet space. Perfection, I tell ya. i also made a few different fillings. I hope it will compensate a little bit for having to work the weekend! My mother makes an amazing peach pie topped with cream which cooks into a thick custard. I’m not sure how I feel about bourbon, though, and peach pie always disappoints me (I’d usually rather just eat a peach)… so since I just got my first fall tote bag of apples (hurrah for fall!! 10 min.) I made the pie with the mascarpone cheese and it came out wonderful. just making these….hopefully they turn out as good as yours look! will never skip par-baking though – my peaches were way too juicy, and it would have been a liquid mess all over if not for a fixed shell. These make me feel like a total professional. Hi! Just wondering what that wooden mat with the circles is, and where you got it from? Thanks again for sharing! This is a perfect idea!! Cornstarch will likely be a better fit for something like that, as opposed to flour. Also I tried pulling this together in a food processor as I have no pastry cutter. sour cherry pie with almond crumble. I also threw the streusel mix back in the refrigerator to resolidify so it was solid when it went in the pie. I do not see why not. I rolled mine out on parchment and used the freezer instead of the fridge for the last two rounds of chilling to speed up the process. Exactly what I was looking for…best looking, best texture and best taste…all in one. Let sit for 10 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Maybe it was too hot. one more disadvantage – the pie was gone in 5 minutes once on the table, thus had a slight “not enough” aftertaste :). I somehow have an embedded psychologicaal “stop” button that says one piece of regular pie is enough. Beautiful summery piece of food art, thank you for sharing! I made the creme fraiche from the link you gave since I couldn’t find any at the grocery store. Specifically right now I have a counter full of fresh apricots. Just flatten them out, put a glob of filling inside, fold and seal the edges with a fork, and fry them in shallow shortening in a skillet until they are golden. Make the filling: Peel and chop the peaches into small bits (approx. Notify me of follow-up comments by email. My hubby is still in awe over my (your) blueberry tart/bars, these little pies will just blow his mind, and may I add, our waistlines but oh… such goodness. Still getting used to the new (lovely) layout. I want to use the filling to make a peach layer cake (for the frosting I will use your brown sugar cream cheese frosting). Thanks for yet another excuse to be in the kitchen and to make something lovely & unexpected for my Love. Thanks. Freezing stuff ahead of time is still a fantastic technique for keeping a crust cold and unmelty, especially in the summer. Shivai — I might start with my classic peach pie recipe instead, and add a splash of bourbon. (I’ve looked through the comments and the recipes, hope I haven’t missed anything there.) i used 4 tbsp sugar and it could haven used more (and my peaches were the run-down-your-face sweet ones picked from the tree at the farm). Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to … I often use that thickening agent when making pies – unless there is a reason the flour is better in this use? Our relationship would not be what it is without you! Adapted really loosely from Martha Stewart Living, 1/2 recipe All-Butter, Really Flaky Pie Dough, chilled for at least an hour in the fridge, Streusel Next time I would be more mindful of the amount of liquid in my fruit before filling, Overall, the pies were delicious (my husband ate 5 before dinner!) Also, I noticed that you left the skin on the peaches. You could freeze them before baking, too. I know crazy right but they were raised right and will love pie and its too far to drive. If you can get it there still frozen, it might be better since they might get mashed up en route if already baked. I made these today and they were REALLY good. I skipped the first step of freezing the ingredients, but they still turned out well. It’s one of my favorite recipes I’ve tried this summer. I love your recipes, and this is the first recipe that didn’t immediately work out. Thanks for the inspiration! It didn’t taste awful, but there wasn’t any stand out flavour. More like a biscuit than a pie. I made this as a tart with the unshrinkable tart shell. And dangerous–we ate about three each. If you don’t mind getting messy when you eat them all up, dust them liberally with powdered sugar! Help! oh, and clarissa, mangoes on this?! What a great looking pie too. This comes out much less runny/mushy than you’d expect – not at all, actually. It was so good-Still getting over my pie crust phobia from my disasters in “Discovering Foods” class in seventh grade. Especially Sunny Point. I will have to get some more to make these pies! I made a glaze out of 2 cups powdered sugar, 1/4 cup whipping cream and 1/4 cup 2% milk. This is my first attempt at pastry dough of any kind. But with apples :), I’m trying to decide if this is the time to add bourbon to my liquor collection; you indicate it’s optional, but…, Happy Blog Day! Those bourbon pies look heavenly! Do you think it’d be best to cook them up first with maybe some tapioca, or just thaw and proceed as indicated? Awwww sniff. in short- i love the dough, the sour cream and apples and rum is a great combo but: strawberry-rhubarb pie, improved. I seem to dirty everything and run out of cabinet space. Added a 2 TBS of cornstarch to the filling’s sugar-salt mix and it gelled up nicely. I have tons of peaches even after making a huge batch of peach salsa, will have to try this very soon! Woman, if you’re within HOURS of Asheville, NC, you must go there for two reasons. ), This is beautiful! I baked half tonight, and put half in the freezer to bake later, whenever I’m having a pie emergency. The quicker the cooler it stays. My husband made these yesterday (he’s the baker in the family). Thanks to whoever left the comment to grate the butter onto the flour (then return to freezer to chill.) Just leave them on the plate or platter. I’ve had so much fun trying out a bunch of recipes (peach bbq sauce, peach nectar, peach salsa, etc.) or keep it plain? dude! YUM :). I’m wondering if these freeze well? Your pie crust walk-through was so helpful as well–now I have a go-to recipe for pie crusts! It’s pretty easy to find around here from Vermont Butter & Cheese. The recipe made 16 pies using that sized round. The filling, however…if you can call it a problem to have over half of your filling left over when you’ve finished making the pies, then it’s a high class problem. i never have ANY luck with martha stewart recipes…but as all i need to create this pie is a few peaches, i’m going to give it a go..and take the advice on additional sugar. I was surprised, however, that the creme fraiche dotted on top didn’t melt much. managed to piece together a bottom crust but was sure it was going to turn out tough from overworking it ( it wasn’t.. it was still flaky and wonderful). I’d keep them in the fridge for up to 5 days. I strained the yogurt for 24 hours in a sieve lined with paper towels and then used the thick paste as a direct substitution. 2) Mine pooled butter also. Notify me of follow-up comments by email. I made these today for the 4th of July (thankfully the heat wasn’t too bad in Michigan otherwise they may not have been possible, according to physics at least), and I will probably only get about 10 pies total out of the dough; even with making half of them with a slightly smaller 4″ cutter. You might want to read my pie crust tutorial as it will help explain how these things work, and why keeping everything very cold — especially in your climate! Thanks, Deb! Being from the South, of course my first thought was I wonder if these can be fried. This is a recipe that will surprise you. Your blog is a recent discovery and I love it!!! what fall/cold weather fruits would you recommend? I agree with cincin that the chilling went on and on but was absolutely necessary. From here, you ought to fill the shell with pie weights or dried beans, or you can wing it like certainly lazy people we know, hoping the foil will be enough to keep the crust shape in place. I think if I actually made them correctly, people’s faces might explode from sheer joy. I’m one of those people that scrolled through comments past the “Looks Yummy” and “link to my blog” for the person who had experience making it. They were delicious, but I didn’t put enough filling inside. Could I make them in advance and then freeze them? can’t wait to try it. i have yet to try this. I could never get a crust that would hold up or, if I did find a hearty recipe, never achieved the right crust:filling ratio. They were that good! Thanks for a great recipe that adapted well to changes. Also, I baked for 20 minutes, and they were pale golden, but I baked the second batch for 25 minutes, and they were perfectly golden. Thank you, Deb! 1 teaspoon bourbon Well I’m in Alaska and without driving all the way into Anchorage I cannot get creme fraiche and of course I didn’t plan well enough to make it myself. Thank you! :) Too, too much!! I made some little chocolate-pudding pies using this crust, and they were out of this world! or breakfast. I think the best thing about hand pies is the high crust ratio…so good! I place it back in the glass bowl and back in the freezer for whatever time I get back to it. Thanks in advance! Trim edge to 1/2 inch; fold under and crimp as desired. It worked! I was going to use my nearly embarrassing bounty of peaches for the Peach-Cardamom pie in the latest BA, but am now doubting myself and rethinking. i did the peach [sans bourbon], chocolate and blueberry. I t was fantastic! Very important. Thanks for the inspiration. It was tasty when you slurped it together, but unservable to guests. This definitely is one delicious pie we have here. Then just broil until lightly brown and bubbly. This should definitely be added to their menu! It’s sticky, but not totally unmanageable.